**DEMI CHEF**A demi chef is one of the few professionals whose job involves actually pulling your biscuits from the fire. When things go wrong in the kitchen, a demi chef is the person who makes sure problems get resolved. And when things are going well, he/she is the one responsible for keeping it that way.A demi chef assists the executive chef with the preparation of different foods, from meats and sauces to vegetables and desserts. He/She also helps with the presentation and cooking, keeps her station up to federal, state and local health and safety standards, and sees that meals are prepared properly and in a timely manner. The demi chef also is in charge of troubleshooting problems that arise during the the course of a shift, such as a staff shortage or minor accidents.A demi chef generally assists in all kitchen-related duties, and that includes making sure his station is supplied adequately with food, ingredients and any non-food supplies, such as aprons or utensils. Often a demi chef is in charge of maintaining the kitchen budget for food and supplies. Sometimes he controls the budget and supplies only for his station.- Maintain good relationship with customers and suppliers (resolving issues with suppliers if any arises)- Strictly follow and adhere to the budget of the restaurant or Cafe, by ensuring that supplies and/or orders are in line with the budget and supervising food and labor cost(s)- Make sure that kitchen safety measures are met and that sanitation practices are carried out to the letter- Create new methods and recipes in preparation of meals- Make sure that the restaurant or Cafe keeps up with new trends in the industry- Maintain work schedule for kitchen staff so as to ensure smooth flow of activities in the kitchen and the restaurant or Cafe at large- Make sure that meal is prepared and served to customers in a timely manner- Monitor and maintain stock levels so as to place orders for supplies as at when due- Create menus that tend to suit the need of customers, and in some cases suggest new dishes to customers.**Requirements**:- Good and effective communication skills so as to be able to pass ideas across to kitchen staff and also understand what exactly customers want- Good leadership and interpersonal skills, with the ability to work effectively in a team- Good organizational and problem-solving skills- Ability to multi-task and coordinate activities in pressing situations- Good time management skills to complete much tasks and meet set targets- Must be creative and proactive in attending to the various needs of customers.- Ability to thrive in a fast-paced environment- A respectable knowledge of food handling and environmental sanitation standards- A Bachelor's degree in Culinary Arts- Any other form of certification in catering would be of added advantage- At least 3 years of work experience as a chef in any good and reputable restaurant- A minimum of 1 year in a chef-supervisory role.**Salary**: RM3,000.00 - RM4,500.00 per month**Benefits**:- Free parking- Health insurance- Meal provided- Opportunities for promotion- Professional developmentSchedule:- Day shiftSupplemental pay types:- Overtime pay- Performance bonus- Yearly bonusAbility to commute/relocate:- Damansara Utama: Reliably commute or planning to relocate before starting work (required)**Education**:- Diploma/Advanced Diploma (preferred)**Experience**:- Demi Chef: 2 years (required)Expected Start Date: 12/01/2023
